排 · Renew · gentle
Stir-Fried Kailan with Garlic
蒜蓉炒芥兰
蒜蓉炒芥兰
Serves
2
Time
15 min
For
All phases
Po Po sayswhy we make this
“Kailan is the Cantonese everyday green, and the blanch-then-stir-fry method is what gives it its glossy bright-green colour and crunch. In tradition the green leafy stems are valued for iron content.”
Ingredients · 材料
At SeeWoo · Wing Yip
250g kailan (Chinese broccoli)
Spring onions 葱
or tenderstem broccoli; trim woody ends, halve thick stems
3 cloves
Garlic 蒜
minced
2 thin slices, optional
Old ginger 老姜
1 tsp Shaoxing
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
optional
1 tsp
Light soy sauce 生抽
1 tsp
Toasted sesame oil 麻油
pinch
Sea salt 盐
Method · 做法
1
Trim the woody ends of the kailan. If the stems are thick, halve them lengthwise so they cook in the same time as the leaves.
2
Bring a wok of water to a hard boil with a pinch of salt and a teaspoon of oil (the oil keeps the colour bright). Blanch the kailan for 60 seconds. Drain immediately.
3
Wipe the wok dry. Heat 1 tbsp neutral oil over high heat until just smoking. Add the garlic and ginger; stir 20 seconds.
4
Add the kailan back to the wok. Toss for 90 seconds. Add Shaoxing (if using), soy, and salt. Toss to coat.
5
Off heat, drizzle with sesame oil. Serve immediately.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.